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Nancy’s Paradise Corn Chowder

By Nancy Rhoads McDonald, Marketing Administrator
Course Soup

Ingredients

  • 1 pre-cooked small chicken breast cubed
  • 1 stick butter
  • 1 small onion diced
  • 1 large carrot diced
  • 1 large celery stalk diced
  • 2 cloves garlic diced
  • 1/2 c. all-purpose flour
  • 3 c. shoe peg (white) and yellow corn (preferably fresh, but frozen will work too)
  • 3 c. Kitchen Basics chicken stock
  • 2 c. half and half
  • 1 T. ground nutmeg
  • 1/8 tsp. ground red pepper
  • 2 T. Riley’s all-purpose seasoning
  • Salt and pepper to taste

Instructions

  • Melt butter in a large saucepan over medium heat.
  • Add carrots and celery and cook for about 5 minutes.
  • Add onion and garlic and simmer for 8 minutes.
  • Add flour and stir to make a roux. Cook until roux begins to brown (this will take a while, so be patient).
  • Once roux has browned, take pan off stove and let roux come to room temperature.
  • Pour half and half into small saucepan and warm it slowly.
  • Once roux has cooled, mix corn and chicken stock in another large saucepan and heat until boiling, then turn temperature down and simmer for 8 minutes.
  • Carefully and slowly pour corn and stock mixture into the pan with the roux. Mix continuously. It will become very thick.
  • Add half and half to the thickened mixture and stir. Add diced chicken, nutmeg, red pepper, Riley’s seasoning and salt and pepper to taste.
  • Cook long enough for the flavors to meld. Be careful not to overcook the soup or the chicken and corn will become rubbery.